WHY CHOOSE HOT ROCKS OVER A DECK OVEN?
Are you torn between sticking with your deck oven or upgrading to the innovative Hot Rocks stone oven? Let us show you why Hot Rocks is the superior choice:
BAKING CONSISTENCY: Stones in a deck oven take a while to recover. When you bake pizzas on the same spot, it cools down and takes more time for the next pizza to bake. A pizza will always have the same cooking time in a Hot Rocks.
LONG BAKING TIMES: During rush hour, opening and closing the door cools your deck oven down and increases your baking time. If you’re looking, you’re not cooking! In a Hot Rocks, drop the pizza and take it out at the exit – no heat loss.
HIGH LABOR COSTS: Deck ovens are labor-intensive. With the crunching labor market, a Hot Rocks will help you free one employee and increase your profit margins.
TRAINING: Knowing when to turn a pizza or to take it out is an art. With the Hot Rocks, facilitate onboarding employees and have them up and running in no time.
LIMITED VOLUME: How many times have you unplugged the phone on Friday nights because your deck ovens are full, and you’re 1-2h out for the next order? Forget about this with Hot Rocks and bake over 100 pizzas per hour.
LONG WAITING TIMES: Most deck ovens will increase your baking times by 1.5 or 2 times during peak hours because of cold spots and heat loss when opening the oven. With the Hot Rocks, cut your ticket times by 50% during rush hour.
POOR CUSTOMER REVIEWS: If the quality of your pizza strongly depends on who works on a given night, your reviews are probably suffering. With a Hot Rocks, make sure your product is the same across all your stores and boost your overall satisfaction scores.
ENZO RAVES ABOUT HOT ROCKS PIZZA OVEN: CONSISTENCY, EFFICIENCY, AND PEACE OF MIND!
In this testimonial video, Enzo the head pizzaman of Original Westshore shares his experience with the game-changing Hot Rocks Pizza Oven.
